Easy Namasu (Japanese Pickled Vegetables)
Our favorite Bento-Style meal usually always has a little side dish of Japanese Pickled Vegetables. Most times, just a teaser of a taste, leaving you wanting for more. Often made with just one vegetable, I've combined my three favorite into this one recipe. It is a simple recipe with lots of flavor.
Ingredients
- 1 Japanese cucumber, thinly sliced
- 1 medium carrot, peeled, thinly sliced, slivers
- 1 daikon (turnip), thinly sliced, slivers
- 1 TB Hawaiian salt
- Water as needed
- 1 inch ginger, peeled, thinly sliced
- 1/2 c. rice wine vinegar
- 1/2 c. sugar
Instructions
- 1
In a saucepan over medium heat; warm vinegar.
- 2
Remove from heat; stir in sugar until dissolved.
- 3
Set aside to cool completely.
- 4
In a large mixing bowl; toss together cucumber, carrot, daikon and salt.
- 5
Allow to sit 15 minutes.
- 6
Rinse and drain well.
- 7
Squeeze all remaining water.
- 8
Return to mixing bowl; toss with ginger and vinegar mixture.
- 9
--- How To Serve: ---
- 10
Refrigerate for service.
- 11
Makes approximately 3 ½ cups.
Cook it from the original
This recipe comes from cookinghawaiianstyle.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on cookinghawaiianstyle.com